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You would think there's no way to improve on a scotcheroo (that peanut-buttery, chocolate-y cousin to Rice Krispies treats). But then we added Fritos.

Source: Midwest Living


Recipe Summary

25 mins
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • In a 3-quart saucepan, combine sugar and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Remove from heat. Stir in peanut butter until mixture is smooth and thoroughly combined.

  • Before opening bag of corn chips, lightly crush chips in the bag with your hands. Add corn chips to peanut butter mixture and stir until well-coated, continuing to break up corn chips as you stir. Transfer mixture to a well-greased 8x8x2-inch baking pan. Spread evenly. Top with a piece of wax paper and press to make a firm, even layer. Set aside.

  • Combine chocolate and butterscotch chips in a small microwave-safe bowl. Microwave for 30 seconds; stir. Repeat. Continue cooking in 10-second intervals until mixture is melted and smooth. Pour over corn chip mixture in pan and spread evenly. Let stand until firm. Cut into 4x1-inch bars. (Trust us, you don't need a bigger bar; the corn chips make these richer than a traditional scotcheroo.)

Nutrition Facts

257 calories; fat 13g; saturated fat 4g; carbohydrates 34g; mono fat 4g; poly fat 4g; insoluble fiber 1g; sugars 23g; protein 3g; vitamin a 11.3IU; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 9mcg; sodium 131mg; potassium 88mg; calcium 40mg; iron 0.5mg.